the Breville Test Kitchen
Moroccan Lamb Chops
25 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
16 (1 kg) lamb rib chops
3 tbsp Moroccan spice blend
Flaky sea saltto season
Freshly ground black pepperto season
2 tbsp olive oil
For the Moroccan spice blend
12 cardamom pods
4 tbsp cumin seeds
2½ tbsp coriander seeds
2 cinnamon stickshalved
2 tsp fennel seeds
½ tsp whole black peppercorns
½ tsp whole allspice berries
2 tsp sweet paprika
1½ tsp ground turmeric
To serve
Lemon wedges
Green salad
Instructions
- 1
To make the Moroccan spice blend, lightly crush the cardamom pods to remove the seeds. Discard the pods and reserve the seeds.
- 2
Put the cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice in the blender and secure the lid. MILL for 20-30 seconds until finely ground. Transfer to a bowl. Add the paprika and turmeric. Stir with a fork until combined. You will need 3 tablespoons for this recipe. Spoon the remaining spice blend into an airtight container and store in a cool place for up to 3 months.
- 3
To make the Moroccan lamb chops, place the lamb in a single layer on a large tray or baking sheet. Sprinkle with the 3 tablespoons Moroccan spice blend and turn to coat. Season with salt and pepper.
- 4
Heat the oil in a large skillet over medium-high heat. Cook lamb, in batches, for 2-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; set aside to rest for 5 minutes.
- 5
Place lamb onto serving plates, serve with lemon wedges and salad.
